Description
These Sweet Potato Tortillas are a delicious gluten-free and vegan alternative to traditional tortillas. Made with steamed sweet potatoes, gluten-free sourdough starter, and psyllium husk, they offer a soft and pliable texture perfect for wraps or tacos. The recipe uses simple ingredients and stovetop cooking, making it accessible and healthy for those with dietary restrictions.
Ingredients
Scale
Sweet Potato Mixture
- 2 small sweet potatoes – steamed or boiled (no liquid and mashed)
- 2 tbsp vegan butter (e.g., Miyoko’s) or oil
- 1–2 tbsp hot water (from steamer)
- 3/4 tsp sea salt
- Dash black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Dough Ingredients
- 3/4 cup gluten free sourdough starter (or substitute with brown or white rice flour)
- 2 tsp psyllium husk
- 2–3 tbsp arrowroot flour (or other starchy flour)
- 1/2 tsp baking powder (optional, for puffier tortillas)
Instructions
- Prepare the sweet potatoes: Steam or boil the sweet potatoes for 15-20 minutes until tender. Drain any liquid and mash the sweet potatoes with a fork. Add sea salt, black pepper, onion powder, and garlic powder for seasoning.
- Mix sweet potato base: Take out 1 cup of the mashed sweet potatoes and add 1 tablespoon of hot water from the steamer, vegan butter, and the seasonings. Mix thoroughly until smooth, then set aside to cool.
- Form the dough base: In a bowl, measure out 3/4 cup of gluten free sourdough starter from the fridge. If you don’t have sourdough starter, mix 3/4 cup of brown or white rice flour with 1/2 cup warm water or plant-based milk to create a similar consistency to the starter.
- Add psyllium husk and mix: Add 2 teaspoons of psyllium husk to the sourdough starter or flour mixture, then add the sweet potato mixture. Mix well and cover. Let the dough rest for 10 minutes to absorb moisture.
- Incorporate arrowroot and baking powder: Add 2-3 tablespoons of arrowroot starch and 1/2 teaspoon of baking powder (optional) to the dough. The dough should resemble cookie dough — pliable but not sticky. Avoid adding too much flour to prevent dryness.
- Preheat the skillet: Heat a non-stick ceramic skillet on medium heat (stove knob at 5-6) for 5 to 7 minutes.
- Shape and roll tortillas: Divide the dough into 5 equal balls. Keep the unused dough covered to prevent drying. Place a dough ball between two parchment papers and roll it out as thinly as possible with a rolling pin.
- Cook the tortillas: Remove the top parchment paper and gently flip the rolled dough directly onto the hot skillet. Slowly remove the other parchment paper after 10-15 seconds to let the tortilla detach easily. Use a bit of oil if the tortilla sticks.
- Cook both sides: Cook each tortilla approximately 30-45 seconds on each side until lightly browned and cooked through. Remove from heat and keep warm while cooking remaining tortillas.
Notes
- If you don’t have gluten free sourdough starter, brown or white rice flour with water or plant based milk works as a good substitute.
- Arrowroot flour can be replaced with other starchy flours such as tapioca or cornstarch.
- Baking powder is optional but helps create puffier tortillas.
- Be careful not to add too much flour as it will cause the tortillas to be dry and harder to roll.
- Store cooked tortillas wrapped in a clean towel to keep them soft.
- Use these tortillas for wraps, tacos, or as flatbread alternatives in your favorite dishes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
Keywords: Sweet Potato Tortillas, Gluten Free, Vegan, Sourdough, Stovetop, Healthy Tortillas, Psyllium Husk, Arrowroot Flour
